Blueberry Focaccia with Lemon Sparkle Sugar

Oh, fresh blueberries. What a gift you are. And just imagine, with them: lemony sugar that crunches in your teeth. Melted butter. And chewy focaccia bread. An inspired marriage of tastes and textures that my little sister Mollie came up with, and generously shared with me. And it’s as pretty and as fancy as it is scrumptious.

Take a gander:

Oh yeah. It's what's for breakfast. Or lunch. Or a nice afternoon snack.

Oh yeah. It’s what’s for breakfast. Or lunch. Or a nice afternoon snack.

And guess what? It is so easy to make, especially if you use bucket dough. Here’s the process: Make your bucket dough today (it only takes a couple of minutes) and then pull it out in the morning, and whip this together and bake it while you’re making the rest of your breakfast . . . when it has cooled enough for you not to burn your fingers on it, slice it into wedges and serve it with coffee, or some good scrambled eggs and a bowl of fruit.

Voila. Aren’t you brilliant?

And the best thing is, it took just a few minutes of your time, which–this time of year–is stretched mighty thin, I know!

Here’s the recipe:

Blueberry Focaccia with Lemon Sparkle Sugar
Recipe Type: fruited focaccia
Cuisine: Artisan Bread in 5 Minutes
Author: Mollie,
Prep time:
Cook time:
Total time:
Serves: 6
Using fresh blueberries for this treat is wonderful, but using frozen ones is just as good. And, if you have other berries available, they are quite nice, too. 🙂
  • 2 3/4 cups lukewarm water
  • 1 Tb granulated yeast
  • 1 to 1.5 Tb Kosher salt
  • 1 Tb Sugar
  • 1/4 cup olive oil
  • 1 cup white whole wheat flour
  • 5.5 cups all-purpose flour
  • melted butter, unsalted
  • lemon sugar: mix 1 Tb lemon zest with 1/2 cup sugar
  • 1/2 cup blueberries, frozen or fresh
  1. First, make your bucket dough: mix together the first seven ingredients in a bucket, stir, cover with a lid, and let sit out on the counter until it rises up to the lid, about 1 to 1.5 hours.
  2. Put dough in refrigerator overnight, or use it immediately (though it is easier to work with after it has chilled.)
  3. Later: grease a 8″ or 9″ round cake tin. Preheat oven to 425 degrees.
  4. Pull out one pound of the dough (1/4 of the bucket) and roll out to a circle a little bigger than the pan.
  5. Spread dough with melted butter, spread berries on top, leaving plenty of dough uncovered (or else it won’t brown nicely).
  6. Sprinkle with 2 Tb lemon sugar.
  7. Let rise for 20 minutes.
  8. Bake in pan, about 25 minutes, or until crust is golden brown.
  9. Pull out of pan and cool on rack, or slice into wedges immediately and share! Yum!

Thank you again to my brilliant sister Mollie, who came up with this recipe!

Uh-huh. Yum.

Uh-huh. Yum.


20 thoughts on “Blueberry Focaccia with Lemon Sparkle Sugar

  1. Mari

    Here I am, sitting at my computer early in the morning, eating my curds and whey, when along came your blog – SPIT OUT THIS STUFF! I want some of that wonderful looking focaccia bread with blueberries – one of my very favorite fruits (although all fruits are my favorite fruit – I love them). So now my stomach is going to rebel and insist that tomorrow there is some of that luscious stuff. Thanks for a fantastic recipe to switch out curds and whey!

  2. Chef William Chaney

    I love blueberries when I can get them. If I bring any home it’s a fight with my four year old grandson and he wins most of the time. He will share one or two with me but he gets the lions share, mainly because we do not have a lion. If I make this at least I will have a chance at enjoying some of the berries.

    1. dramamamafive Post author

      I love taking my granddaughter Anya out into our blueberry patch to pick berries. She gets SO quiet and just picks and eats and picks and eats . . .

    1. dramamamafive Post author

      I use the 1.5 gallon ice cream bucket for my dough. Of course you’ve got to eat the ice cream first . . . fooey . . .

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